Take your taste buds on a tropical getaway with this luscious Mango Cheesecake. With a buttery graham cracker crust and a smooth, creamy mango-infused filling, this cheesecake is a perfect blend of tangy sweetness and creamy indulgence. The fresh mangoes add a bright, fruity flavor that will transport you to a warm, sunny paradise with each bite. Ideal for summer gatherings or whenever you crave a touch of the tropics!
Ingredients:
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced (divided)
- Mango Gel Layer:
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Optional Garnish:
- Fresh mango slices or mint leaves
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan, pressing down firmly to form an even layer.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and lemon juice, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Reserve about 1/4 cup of the diced mangoes for garnish. Gently fold the remaining diced mango into the cheesecake filling, mixing just enough to distribute the mango pieces evenly.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the cheesecake in the refrigerator to chill while you prepare the mango gel layer.
- Prepare the Mango Gel Layer:
- In a small saucepan, combine the unflavored gelatin with 1/4 cup water. Let it sit for 5 minutes to bloom, then gently heat over low heat, stirring until the gelatin dissolves.
- Remove from heat and allow the mixture to cool slightly. Add it to a blender with half of the remaining diced mango and blend until smooth.
- Gently pour the mango gel layer over the cheesecake, spreading evenly to cover the surface.
- Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the layers to set.
- Garnish and Serve:
- Before serving, garnish the cheesecake with fresh mango slices or a few mint leaves for a tropical flair. Slice and enjoy your tropical paradise!
Conclusion:
This Tropical Paradise Mango Cheesecake is a creamy, fruity delight that’s perfect for special occasions or a summer treat. With a sweet and tangy mango layer, smooth cream cheese filling, and buttery graham crust, it’s a dessert that will make you feel like you’re on a beach vacation. Enjoy each refreshing bite and savor the taste of the tropics!
Tropical Paradise Mango Cheesecake – A Creamy Island Escape
Escape to a tropical paradise with this MangoCheesecake! Featuring a creamy mango-infused filling and a golden grahamcracker crust, it’s a dessert that’s perfect for summer gatherings and specialoccasions.
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes (peeled and diced (divided))
Mango Gel Layer:
- 1 tbsp unflavored gelatin
- 1/4 cup water
Optional Garnish:
- Fresh mango slices or mint leaves
Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan, pressing down firmly to form an even layer.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and lemon juice, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Reserve about 1/4 cup of the diced mangoes for garnish. Gently fold the remaining diced mango into the cheesecake filling, mixing just enough to distribute the mango pieces evenly.
Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the cheesecake in the refrigerator to chill while you prepare the mango gel layer.
Prepare the Mango Gel Layer:
In a small saucepan, combine the unflavored gelatin with 1/4 cup water. Let it sit for 5 minutes to bloom, then gently heat over low heat, stirring until the gelatin dissolves.
- Remove from heat and allow the mixture to cool slightly. Add it to a blender with half of the remaining diced mango and blend until smooth.
- Gently pour the mango gel layer over the cheesecake, spreading evenly to cover the surface.
Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the layers to set.
Garnish and Serve:
- Before serving, garnish the cheesecake with fresh mango slices or a few mint leaves for a tropical flair. Slice and enjoy your tropical paradise!